This quick and tasty salad is just what you need on a busy summer day!

Ingredients

1 kg green prawns, peeled and deveined.  Tails in tact.

2 small red chillies, deseeded, finely chopped

1 spring onion, thinly sliced

1 garlic cloves, crushed

1 lemon, juiced

1/2 tablespoon balsamic vinegar 

100g rocket and cucumber , to serve

Method

Place chillies, spring onions, garlic, lemon juice and vinegar in a bowl.  Stir to combine.

Preheat a barbecue plate on high heat. Add prawns. Cook for 1 to 2 minutes each side or until curled and just cooked through.

Quickly toss in the chilli mixture.

Arrange rocket and cucumber on serving plates. Spoon over prawns and chilli mixture.

Serves 6.